Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties

• Main Authors: Lim, Hong Ngee, Kassim, Anuar, Huang, Nay Ming, Radiman, Shahidan, Yarmo, Mohd Ambar, Yeong, Shoot Kian, Khiew, Poi Sim, Chiu, Wee Siong
• Format: Article
• Language: English
• Published: Taylor & Francis 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/17410/1/Three.pdf; http://psasir.upm.edu.my/id/eprint/17410/; http://www.tandfonline.com/doi/abs/10.1080/01932690903107331

In the present study, olive oil was used for the preparation of three-component high internal phase emulsions with oil volume fraction of more than 0.77 stabilized by palm-based polyoxyethylene lauryl ether for the first time. These emulsions were investigated on their morphology, structural proper...